As much as chefs may put their own unique -- and delicious -- spin on common food items, most menus across South Florida contain the same sorts of ingredients.

Sure the same cuts of steak, types of chicken, and array of fish can be incredibly diverse in terms of preparation, but at the end of the day, it's the same stuff you've been eating for decades, depending on your age.

To take guests down a different dining path, the Dubliner is releasing a new menu today with an exotic selection of wild game as well as more familiar options.

Executive chef Greg Schiff extensively researched the health benefits of the meats, both of which are free-range and grass-fed throughout their entire lives -- unlike the vast majority of commercial beef.

"Both the bison and the antelope are very low in fat," said Schiff. "Because they are free-range and grassfed, and there isn't as much of a demand, its more sustainable than beef. We've eliminated the old New York strips from the menu."

In addition to the game, the restaurant has introduced a wide selection of new dishes. A Prince Edward Island mussel ($12) section has been added, including traditional with a light cream sauce, cider & bacon, and coconut curry as well as a number of new salads like the roasted beets and goat cheese ($11) and the Celtic salad ($9.50) with red leaf lettuce, peaches, plums, feta, orange vinaigrette, and lime zest and other dishes.

New appetizers, such as the Scotch eggs ($6), which is a boiled egg wrapped in sausage, coated in panko and fried and the reintroduced Boxty pancakes ($8), potato pancakes with apple sauce, honey, and sour cream have also been added to the menu.

All items from the appetizer section of the menu, including the Irish fondue ($12.50) and the honey baked brie ($11) are now available for $5 during happy hour from 4 to 7 p.m. Monday through Friday.

Schiff hopes to use the more unconventional menu offering -- the game -- as a springboard to try new things in the restaurants.

"It's a base as to where we can introduce new options as specials," said Schiff. "I'd like to bring in wild boar and alligator. As long as we have the trust of our customers, the skies the limit."